Erin Marie Recipe Reviews (Pg. 1) - Allrecipes.com (10223147)

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Erin Marie

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Rich Chocolate Frosting

Reviewed: May 6, 2011
Pretty yummy! This recipe makes a HUGE batch of frosting - I made a 4 layer cake and frosted generously, and still had probably 2-3 cups leftover.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 21, 2011
I admit, I'm not the biggest pot pie fan. But, when my boyfriend requested chicken pot pie for his birthday dinner, how could I refuse? And, for not really being a pot pie fan, I have to say - this was really good (and the boyfriend was VERY happy). We're vegetarian, so I used Quorn Chik'n Tenders instead of chicken. Otherwise I followed the recipe closely, making only a couple adjustments based on the reviews. I added: an extra cup of veggie broth to the sauce (I agree with the other reviewers that it would have been too dry without extra liquid), diced new potatoes, 2 cloves of garlic, and a 1/4tsp each of dried parsley and italian herbs. With these few changes, this recipe is perfect!
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5 users found this review helpful

Mexican Casserole

Reviewed: Feb. 28, 2011
This recipe is really easy, makes for good leftovers and my boyfriend LOVED it. Modified slightly to our tastes by adding jalepenos and black olives.
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7 users found this review helpful

Triple Berry Crisp

Reviewed: Nov. 4, 2010
YUM! I've always thought that crisp topping was the best part, so I love that this recipe doubles the topping. I thought the bottom part would get soggy, but it stayed firm and made dishing out servings easy. I used 4 bags of frozen berries (half blueberry, half blackberry), and drained them really well. I only used 1 cup of butter. I think the recipe could stand to use more cinnamon and nutmeg, will increase those ingredients next time around. So tasty, very easy to make.
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3 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Nov. 4, 2010
SO GOOD! The best Split Pea Soup I've tasted, very hearty and filling. I modified slightly: left out the barley, used 8 cups of veg broth (more flavor - I like Better Than Bullion) and only used one potato. I've made this twice now, and experimented with consistency. It's good on the chunky side (half blended, half not), but I prefer a pretty smooth texture, so think I'll blend 100% from now on. Keeps well, makes great leftovers.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 4, 2010
Yum! This was a big hit. Followed the recipe, but added roasted red pepper (I had used it in a previous mushroom recipe and it was delicious). I ended up with TONS of leftover filling, though, so next time will double the amount of mushrooms. I totally agree with other reviewers - keep your mushrooms on the small side (1" - 1 1/4" diameter), this helps to get the right ratio between mushroom and filling.
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Antipasto Salad

Reviewed: Nov. 4, 2010
Very tasty! Was a hit at a recent family get-together. I made without Pepperoni, substituted olive oil for vegetable oil, used fresh basil and used sun-dried tomatoes instead of cherry tomatoes. In hindsight I would add the cherry tomatoes in as well, for extra flavor and more veggies. Was good the next day, although the broccoli did get a little "cooked" by the vinegar, so just ate around it. I think this recipe could be easily adapted to use other vegetables.
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16 users found this review helpful

Black Beans and Rice

Reviewed: Sep. 2, 2008
One of the best Rice & Beans recipes I've tried - I thought this was really tasty. I used Kidney & Black Beans, and added chopped tomatoes from my garden. I did think the recipe called for some salt. Try it with a dollop of sour cream!
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1 user found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Jun. 10, 2008
Yum. This recipe is awesome! I use more Old Bay seasoning than the recipe calls for (about 2 tbsp), and bake instead of fry. I used shredded carrot in one batch that turned out great and added a nice splash of color. I've never had real Crab Cakes, so I wouldn't know if they tasted "real" or not. They seem to want some kind of dipping sauce, but I haven't nailed that one yet. Tarter sauce? Will definitely make again.
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Cherry Crisp

Reviewed: Dec. 9, 2007
I was really looking forward to trying this recipe, but I was disappointed. I followed the recipe exactly, but the topping didn't come together well - I don't think there is enough butter in the recipe to make the dry ingredients for the topping form correctly, and I don't think the butter should be melted first. I have a tried and true Apple Crisp recipe from my Grandmother, and the topping for that always turns out crunchy and delicious. From now on I'll be sticking with Grandma's topping for all my crisps.
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 9, 2007
This sauce is creamy and delicious. I added sun dried tomatoes, crimini mushrooms and parsley to my sauce, which worked nicely and was a nice change from the usual alfredo. I served this at a dinner party and it was a big hit. I gave it four stars because the serving size seems way off - I doubled the recipe because I was serving so many people, but I easily could have stuck with the original 4 servings and had plenty. I will make this again.
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